Savory Sweet Potato Casserole — From Scratch with Maria Provenz*

This is not your traditional sweet potato casserole!! I never grew up with burnt marshmallow topped sweet potato casserole that everyone always has at their Thanksgiving table. Nope! My mom, for one, doesn’t like marshmallows (I know, don’t ask, I don’t know why either), and she was in charge of m

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% Daily Values based on a 2,000 calorie diet

Step 1

Preheat oven to 400°

Step 2

Place the sweet potatoes on a baking sheet lined with parchment

Step 3

Poke the potatoes with a knife (or fork) to create holes in the sweet potatoes

Step 4

Drizzle with a little olive oil; optional

Step 5

Bake until tender, about one hour

Step 6

Remove from oven and let cool until able to touch

Step 7

Please a cooling rack onto a baking sheet with edges, or a baking sheet lined with aluminum foil (you will want something with edges to catch the bacon fat in the oven)

Step 8

Place the bacon onto the rack and sprinkle with brown sugar, around a teaspoon or so per piece

Step 9

Bake until crispy, about 12 to 15 minutes

Step 10

Remove from the oven to allow to cool; once cool, chop into bite size pieces

Step 11

Melt 2 tablespoons of butter in a skillet over medium heat

Step 12

Add the shallots and cook until tender, about 3-5 minutes

Step 13

Stir in the rosemary and cook for another minute until fragrant and then remove from the heat

Step 14

Scoop the insides of the sweet potato into the bowl of a stand mixer and add in the egg, sour cream, gruyere, and shallot mixture

Step 15

Mix until well combined using the paddle attachment; this can also be done with a hand mixer

Step 16

Season with salt and white pepper

Step 17

Spray a casserole dish with cooking spray

Step 18

Pour the sweet potato mixture into the casserole dish and bake at 400° for about 20 minutes

Step 19

Remove from oven and garnish with an extra sprinkle of gruyere, the chopped bacon, and fresh parsley